A healthy twist on a summer favorite! Try these umami-packed mushroom beef burgers at your next barbecue. You’ll love the rich flavor combined with zesty quick homemade pickles.
Add all of the ingredients for the pickles into a medium mason jar or other glass container. Shake well. Place in fridge for an hour before eating. Keeps for up to a week!
Combine the baby Portobello and white mushrooms in a food processor. Pulse a couple times until the mushrooms are in diced size pieces.
Heat a large skillet over medium heat. Add the butter and pulsed mushrooms and cook until the mushrooms shrink. Drain the liquid and set the mushrooms aside and let cool.
In a large bowl, combine the mushrooms, beef, Worcestershire sauce, egg, onion, breadcrumbs, salt and pepper. Form into 4-6 patties (to the size you’d like).
Heat a grill pan over medium heat and cook the burgers for 3-4 minutes on each side until cooked through to your liking.